Clean Treat

This Soft & Moist Banana Bread Is Worth Making on Repeat 🍌

Ingredients:
▶️ 3 medium overripe bananas (about 300g peeled)
▶️ ⅓ cup milk (80ml)
▶️ ⅓ cup extra virgin olive oil (80ml)
▶️ ¾ cup date sugar (about 120g, depending on grind)
▶️ 1 tsp pure vanilla powder
▶️ 2 cups whole-wheat pastry flour (about 240g)
▶️ 1 tsp baking powder
▶️ A pinch of salt
▶️ ½ cup chopped walnuts (about 60g)

Preparation:
1. Preheat the oven to 180°C (350°F). Grease a 9-by-5-inch loaf pan or line it with parchment paper.
2. Mash the peeled bananas in a mixing bowl until mostly smooth.
3. Add the milk, olive oil, date sugar, and vanilla powder. Mix until combined.
4. Add the whole-wheat pastry flour, baking powder, and salt.
5. Stir gently until no dry flour remains. Avoid overmixing.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 45–55 minutes. Check the center with a toothpick; it should come out clean or with a few moist crumbs.
9. Let the loaf rest in the pan for 15 minutes, then transfer it to a cooling rack.
10. Cool for about an hour before slicing with a serrated knife.

Tips
- Use very ripe bananas. Brown-spotted bananas provide the sweetest flavor and help keep the loaf moist.
- Choose whole-wheat pastry flour, not ordinary whole-wheat flour, for a more tender crumb.
- Date sugar doesn't dissolve like regular sugar, so the texture may be slightly more rustic. Choose a finely ground product for the best result.
- Don't add extra flour just because the batter looks thicker than a conventional banana-bread batter.
- Check the loaf after 40 minutes. If the top is browning too quickly, cover it loosely with foil.
Let it cool completely before slicing to prevent a gummy center.

Nutrition
Approx. per slice, based on 10 slices:
280–310 kcal | 5g protein | 38–43g carbs | 13–15g fat | 4–5g fiber
Estimates vary with banana size, flour, date sugar, and slice weight.

Turn Coconut Into This Crispy Homemade Cereal 🥥🥣

Ingredients
▶️ 1 cup unsweetened shredded coconut (80g)
▶️ 1 large egg white
▶️ 1 tbsp raw honey
▶️ Greek yogurt, for serving
▶️ Fresh berries, for serving

Preparation:
- Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.
- In a bowl, mix the shredded coconut, egg white, and honey until the coconut is evenly coated.
- Press small, compact clusters onto the prepared tray, keeping them relatively thin so they crisp up.
- Bake for 12–18 minutes, checking frequently toward the end, until golden.
- Let the clusters cool completely on the tray.
- They'll become crispier as they cool.
- Break them into small cereal-sized pieces.
- Pour into a bowl with Greek yogurt and fresh berries, then serve.

Tips:
- Use unsweetened shredded coconut to keep the recipe free of added refined sugar.
- Make the clusters small and evenly sized so they bake consistently.
- Don't stir them during baking, as this can break up the clusters.
- Watch closely near the end because coconut can brown quickly.
- Let them cool completely before breaking them apart. If they're still soft, bake for another 2–3 minutes.
- Add the cereal to yogurt just before serving to preserve its crunch.

Nutrition: (Approx. for the coconut cereal alone, assuming 3 servings)
155 kcal | 2g protein | 8g carbs | 13g fat | 3g fiber per serving

Yogurt and berries add extra nutrition depending on the amounts used.

3-Ingredient Lava Brownies Ready in Just 6 Minutes 🍫🔥

Ingredients
▶️ 1 cup unsweetened chocolate chips (about 170g)
▶️ 4 large eggs
▶️ 1 scoop unflavored protein powder (about 30g)

Preparation
1. Preheat the oven to 200°C (400°F).
2. Melt the chocolate chips in a microwave-safe bowl in short intervals, stirring between each, until completely smooth.
3. Let the chocolate cool slightly.
4. Whisk the eggs and protein powder into the melted chocolate until smooth.
5. Divide the batter evenly among 3 or 4 greased ramekins.
6. Bake for 6 minutes for a soft, gooey center.
7. For a firmer, more cake-like center, bake for 7–8 minutes.
8. Let them cool slightly and serve warm.

Tips
- Use unsweetened chocolate chips if you want the recipe to remain free of added sugar.
- Don’t overbake if you want the lava-like center.
- Start checking at 6 minutes because oven temperature and ramekin size can affect the result.
- For the most consistent gooey center, use ramekins of similar size and divide the batter evenly.
- Unflavored protein powder works best here because it doesn’t introduce another strong flavor.

Nutrition
Approx. per serving, assuming 4 brownies and depending on the chocolate and protein powder:

250 kcal | 14g protein | 8g carbs | 18g fat

This Creamy Garlic Shrimp Sauce Is Perfect With Rice 🍤🧄

Ingredients

▶️ 4 garlic cloves, thinly sliced
▶️ 2 tbsp extra virgin olive oil, plus 1 tbsp for the sauce
▶️ ¼ cup fresh cilantro
▶️ 2 tbsp fresh lemon juice
▶️ ½ tsp dried oregano
▶️ ¼ tsp black pepper
▶️ ¼ tsp salt
▶️ 450g raw shrimp, peeled and deveined

Preparation

1. Heat 2 tbsp olive oil in a skillet over medium-low heat.
2. Add the sliced garlic and cook until lightly golden and fragrant. Don’t let it burn.
3. Transfer the browned garlic and its oil to a blender.
4. Add the cilantro, lemon juice, oregano, black pepper, salt, and remaining 1 tbsp olive oil.
5. Blend until smooth and creamy.
6. Set the sauce aside.
7. In the same skillet, add the shrimp to the remaining garlic-infused oil.
8. Cook for about 2 minutes per side, depending on size, until the shrimp are opaque and cooked through.
9. Add the creamy sauce and toss with the shrimp for about 1 minute.
10. Serve immediately with warm rice.

Tips

- Don’t over-brown the garlic. Burnt garlic will make the sauce bitter.
- Pat the shrimp dry before cooking so they sear instead of releasing too much water.
- Avoid overcooking the shrimp. They should be just opaque and firm.
- If the sauce is too thick, add a small splash of water to loosen it.
- Serve immediately for the best texture.

Nutrition

Approx. per serving, without rice, based on 4 servings:

220 kcal | 27g protein | 4g carbs | 10g fat | 1g fiber

This Soft Potato Bread Is Better Than Bakery Bread 🥔🍞

Ingredients
▶️ 2 medium boiled potatoes (about 300g), peeled
▶️ 2 large eggs
▶️ 1 tbsp apple c***r vinegar
▶️ A pinch of salt
▶️ 2¼ tsp instant yeast (7g)
▶️ 3 cups whole wheat flour (about 360g)

Preparation
1. Boil the potatoes until completely tender. Drain well and let them cool slightly.
2. Mash the potatoes until smooth.
3. Add the eggs, apple c***r vinegar, salt, and instant yeast. Mix until well combined.
4. Transfer the mixture to a large bowl.
5. Gradually add the whole wheat flour, mixing as you go.
6. Knead for about 8–10 minutes, until you have a soft, slightly tacky dough.
7. Cover and let the dough rise in a warm place for about 60–90 minutes, or until doubled in size.
8. Divide the dough into equal portions and shape into balls.
9. Place them on a parchment-lined baking tray, leaving space between them.
10. Cover and let them rise again for 30–45 minutes, until noticeably puffy.
11. Preheat the oven to 180°C (350°F).
12. Bake for 20–25 minutes, until the rolls are golden and cooked through.
13. Let them cool slightly before slicing.

Tips
- Drain the potatoes very well. Excess water can make the dough too sticky.
- Add the flour gradually rather than adding all 3 cups immediately. Potato size and moisture can vary.
- The dough should be soft and slightly tacky, but not wet.
- Give the dough enough time to rise. Whole wheat flour generally benefits from a proper proof.
- Don’t skip the second rise after shaping. This is important for light, fluffy rolls.
- For softer bread, cover the baked rolls with a clean kitchen towel for 10 minutes after removing them from the oven.

Nutrition
Approx. per roll, assuming 10 rolls:
190 kcal | 7g protein | 34g carbs | 3g fat | 5g fiber

This Homemade Nutella Is Creamy, Naturally Sweet & Irresistible 🍫🥜

Ingredients
▶️ 1 cup soft Medjool dates, pitted (about 200g)
▶️ 1 cup roasted unsalted peanuts (145g)
▶️ 2 tbsp unsweetened cocoa powder
▶️ 1 tbsp coconut oil
▶️ ¼ tsp pure vanilla powder
▶️ A small pinch of salt

Preparation
1. Add the dates and roasted peanuts to a food processor.
2. Process until they form a thick, smooth paste. Scrape down the sides as needed.
3. Add the cocoa powder, vanilla powder, salt, and coconut oil.
4. Blend again until completely smooth, creamy, and glossy.
5. If the mixture is too thick, continue processing. The natural oils released from the peanuts will help loosen it.
6. Carefully remove the blade and transfer the spread to a clean, airtight glass jar.
7. Refrigerate and use within about 2 weeks.

Tips (For Best Results)
- Use soft, moist dates for the smoothest texture.
- Warm roasted peanuts usually blend more easily and release their natural oils.
- Process long enough. Homemade nut spreads can take several minutes to become truly creamy.
- Scrape down the food processor several times so everything blends evenly.
- Let it sit at room temperature for a few minutes before spreading if it becomes firm in the fridge.
- Since this is homemade and contains no commercial preservatives, keep it refrigerated.

Nutrition
Approx. per 2 tbsp: 150 kcal | 4g protein | 17g carbs | 9g fat | 3g fiber

The Bread That Helped Me Lose Over 12 Kilos 🥚🌾

Ingredients
▶️ 1 cup rolled oats (90g)
▶️ 1 cup milk (240ml)
▶️ 2 large eggs
▶️ 1 tbsp olive oil
▶️ A pinch of salt

Preparation
1. Add the oats, milk, eggs, olive oil, and salt to a blender.
2. Blend for 30–60 seconds, until completely smooth and the oats become a fine batter.
3. Let the batter rest for 2–3 minutes.
4. Heat a non-stick pan over medium heat and lightly grease it.
5. Pour in enough batter to create a thin layer covering the pan.
6. Quickly tilt or spread the pan so the batter is evenly distributed.
7. Cook for about 1–2 minutes, until the surface is set and the bottom is golden.
8. Flip and cook the other side until golden.
9. Repeat with the remaining batter.
10. Serve warm.

Tips
- The batter should be thin and pourable, similar to crepe batter.
- Blend the oats thoroughly for a smoother, more bread-like texture.
- Keep the heat around medium. Too much heat can brown the outside before the center cooks.
- Grease the pan lightly between batches if needed.
- If the batter thickens while resting, add a small splash of milk and blend or whisk briefly.
- Let the finished pieces cool slightly before stacking them so they don’t stick together.

Nutrition
Approx. for the whole batch: 650 kcal | 31g protein | 66g carbs | 29g fat | 8g fiber

If making 4 pieces, approximately 163 kcal | 8g protein | 17g carbs | 7g fat | 2g fiber per piece.

You Won’t Believe This Chocolate Cake Is Made With Beets 🍫❤️

Ingredients
▶️ 2 medium fresh beets, cooked and peeled (250g)
▶️ 1 cup rolled oats (90g)
▶️ ¼ cup unsweetened cocoa powder (20g)
▶️ 3 large eggs
▶️ 8 soft Medjool dates, pitted (160g)
▶️ 1 tsp baking powder

Preparation
1. Cook the beets until completely tender, then drain and let them cool.
2. Add the beets, oats, cocoa powder, eggs, dates, and baking powder to a blender.
3. Blend until completely smooth and creamy.
4. Pour the batter into a lined 20cm (8-inch) cake pan.
5. Bake at 180°C (350°F) for 30–35 minutes, until the center is set.
6. Let the cake cool before slicing.

Tips
- Drain the cooked beets very well before blending.
- Use soft Medjool dates for natural sweetness and a fudgy texture.
- Blend thoroughly so there are no visible pieces of beet or oats.
- Don’t overbake it. The center should remain slightly moist for the best fudgy texture.
- Let it cool completely before cutting so the crumb can set.

Nutrition
Approx. per serving, based on 8 servings:
190 kcal | 7g protein | 31g carbs | 5g fat | 5g fiber

Turn Dates Into This Rich Homemade BBQ Sauce 🌴🔥

Ingredients
▶️ 6 soft Medjool dates, pitted (120g)
▶️ ¼ cup tomato paste (65g)
▶️ 2 tbsp apple c***r vinegar
▶️ ½ tsp smoked paprika
▶️ 1 small garlic clove
▶️ ¼ tsp black pepper
▶️ ½ cup water (120ml)

Preparation
1. Add the dates, tomato paste, apple c***r vinegar, smoked paprika, garlic, black pepper, and water to a blender.
2. Blend until completely smooth.
3. Pour into a small saucepan.
4. Simmer over low heat for 8–10 minutes, stirring occasionally, until thick and glossy.
5. Let it cool slightly. The sauce will thicken more as it cools.
6. Transfer to a clean jar and refrigerate.

Tips
- Use soft, moist dates so they blend into a smooth sauce.
- Keep the heat low while simmering to prevent the thick sauce from sticking or burning.
- If it becomes too thick, stir in a small splash of water.
- For the smoothest BBQ sauce, blend thoroughly before simmering.

Nutrition
Approx. per 2 tbsp: 45 kcal | 1g protein | 11g carbs | 0g fat | 1g fiber

Crispy Cheesy Waffles 🤤🧇

Ingredients
▶️ 1½ cups cooked broccoli, well drained (225g)
▶️ 2 large eggs
▶️ ½ cup oat flour (45g)
▶️ ½ cup cottage cheese (110g)
▶️ ¼ cup grated Parmesan (25g)

Preparation
1. Cook the broccoli until tender, then drain it very well and let it cool slightly.
2. Add the broccoli, eggs, oat flour, cottage cheese, and Parmesan to a blender or food processor.
3. Blend until smooth and well combined.
4. Preheat your waffle maker.
5. Lightly grease the plates if needed.
6. Pour in enough batter to cover the waffle plates without overflowing.
7. Cook until the waffles are deeply golden and crisp on the outside.
8. Let them sit for 1–2 minutes before serving so the exterior firms up.

Tips (For Best Results)
- Drain the broccoli extremely well. Excess water can make the waffles soft.
- Don’t overfill the waffle maker because the batter will expand slightly.
- Cook until properly golden rather than removing them as soon as they set.
- Let the waffles rest briefly after cooking for a crispier exterior.
- If your batter looks unusually loose, add a little more oat flour.

Nutrition
Approx. per serving, based on 2 servings:
300 kcal | 23g protein | 24g carbs | 13g fat | 6g fiber